Three Ginger Soup
__notoc__ This recipe was found at Restaurant la Cascade[http://www.southfrance.com/restaurants/cascade.html] in the Languedoc region of France.
Source and licence
"Three Ginger Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Three_Ginger_Soup, revision 4521787), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Three_Ginger_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4521787
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 Tbsp olive oil
- 150 g peeled and chopped onion
- 3 tsp finely grated fresh ginger root, divided
- 1 large carrot, peeled and chopped
- 1 L fresh, unsweetened orange juice
- 1 L fresh tomato juice
- 1 tsp dried ginger powder
- 1 tsp chopped parsley
- 1 sprig thyme
- 1 bay leaf
- 3 tsp minced stem ginger in syrup
- 1 tsp salt
Method
- Heat the olive oil in a pot over medium heat. Add the onions with 1 tsp grated ginger root, and sauté, stirring, until translucent but not browned.
- Add the carrot, and sweat for another few minutes.
- Add the orange and tomato juices, 1 tsp grated ginger root, the ginger powder, parsley, thyme, and bay leaf.
- Bring to a boil, then simmer for 40 minutes.
- Remove from the heat, and stir in the remaining 1 tsp grated ginger root along with the syruped stem ginger.
- Purée the mixture until smooth using a full-size or immersion blender.
- Season with salt, taste, and adjust the seasoning as needed.